TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR
ABSTRACT Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel color...
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Language: | English |
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Wiley
1996
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Online Access: | http://dx.doi.org/10.1111/j.1745-4573.1996.tb00594.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1996.tb00594.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.1996.tb00594.x |
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crwiley:10.1111/j.1745-4573.1996.tb00594.x 2023-12-03T10:08:43+01:00 TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR PARK, J.W. 1996 http://dx.doi.org/10.1111/j.1745-4573.1996.tb00594.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1996.tb00594.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.1996.tb00594.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Muscle Foods volume 7, issue 2, page 165-174 ISSN 1046-0756 1745-4573 Food Science journal-article 1996 crwiley https://doi.org/10.1111/j.1745-4573.1996.tb00594.x 2023-11-09T13:31:55Z ABSTRACT Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library (via Crossref) Pacific Journal of Muscle Foods 7 2 165 174 |
institution |
Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science PARK, J.W. TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
topic_facet |
Food Science |
description |
ABSTRACT Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%. |
format |
Article in Journal/Newspaper |
author |
PARK, J.W. |
author_facet |
PARK, J.W. |
author_sort |
PARK, J.W. |
title |
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
title_short |
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
title_full |
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
title_fullStr |
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
title_full_unstemmed |
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR |
title_sort |
temperature‐tolerant fish protein gels using konjac flour |
publisher |
Wiley |
publishDate |
1996 |
url |
http://dx.doi.org/10.1111/j.1745-4573.1996.tb00594.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1996.tb00594.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.1996.tb00594.x |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Muscle Foods volume 7, issue 2, page 165-174 ISSN 1046-0756 1745-4573 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1745-4573.1996.tb00594.x |
container_title |
Journal of Muscle Foods |
container_volume |
7 |
container_issue |
2 |
container_start_page |
165 |
op_container_end_page |
174 |
_version_ |
1784259101565386752 |